The aroma of sizzling sausage and fresh vegetables fills the air, instantly transforming my kitchen into a cozy haven. This Hearty Potato and Sausage Chowder is one of my go-to recipes for those chilly nights when I crave comfort food that feels like a warm hug in a bowl. With its creamy texture and robust flavors, this chowder is not just hearty—it’s versatile too, inviting you to experiment with ingredients to suit your taste. Whether you’re looking to impress guests or simply enjoy a nourishing meal, this dish will become a beloved staple. Plus, its quick prep time means you’ll be savoring each delightful spoonful in no time. Ready to dive into this comforting bowl of goodness? Let’s start cooking!
Why is this chowder a must-try?
Comforting with every spoonful, this Potato and Sausage Chowder embraces warmth like no other dish. Versatile in nature, you can easily adapt it with your favorite spices or even make it vegetarian! Quick preparation time means less time in the kitchen and more time enjoying delicious food. Crowd-pleaser for sure, it’s perfect for family gatherings or cozy dinners with friends. For added richness, don’t hesitate to sprinkle some sharp cheddar on top, just like you would when serving Loaded Steak Potato for a truly indulgent experience. Prepare to fall in love with this delightful chowder!
Potato and Sausage Chowder Ingredients
For the Chowder Base
• Olive Oil – Used for sautéing the sausage and vegetables; you can substitute with vegetable oil or butter if preferred.
• Sausages (400g, 6 sausages) – Forms the protein backbone of the chowder; any flavor works well, or choose turkey or chicken sausage for a leaner option.
• Onion (1, chopped) – Adds sweetness and depth; yellow or white onions yield the best results.
• Celery (2 stalks, sliced) – Provides a crunchy texture and aromatic flavor; feel free to swap in leeks for a milder taste.
• Carrots (2, sliced) – Infuses natural sweetness and color; substitute with parsnips for a unique twist.
• Garlic (2 cloves, minced) – Elevates the flavor; garlic powder can be used as a substitute (1/2 teaspoon).
• Dried Thyme (½ tsp) – Introduces an earthy flavor; fresh thyme can add a brighter note.
• All-purpose Flour (3 tbsp) – Helps thicken the chowder; use gluten-free flour for a gluten-free option.
• Chicken or Vegetable Stock (750 ml, 3 cups) – The soup base of the chowder; whether homemade or store-bought, it sets the stage perfectly.
• Bay Leaves (2) – Contributes aromatic depth; make sure to discard before serving.
• Wild Rice (100g, ½ cup) – Adds delightful texture and nutty flavor; brown rice can work as a fine substitute.
• Potatoes (3, peeled and cubed) – The star ingredient for heartiness; Yukon Gold potatoes create a creamy texture, but russet works too.
• Single/Light Cream (375 ml, 1½ cups) – Provides the chowder’s rich creaminess; half-and-half or evaporated milk can be lighter alternatives.
• Salt – Season to taste; make sure to balance the flavors.
Enjoy crafting this Potato and Sausage Chowder that will become a cherished recipe in your kitchen!
Step‑by‑Step Instructions for Potato and Sausage Chowder
Step 1: Cook Sausage
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Crumble the sausages into the pot and cook for about 8–10 minutes, stirring occasionally, until they’re golden brown and fully cooked. Once done, transfer the sausages to a plate, leaving the rendered fat in the pot which will enhance the flavors of your Potato and Sausage Chowder.
Step 2: Sauté Vegetables
In the same pot, add the chopped onion, sliced celery, and carrots. Sauté them over low heat for 10 minutes, stirring occasionally, until they soften and the onion becomes translucent. Add the minced garlic and dried thyme, cooking for an additional 30 seconds to release their aromatic flavors, then prepare for the next step in building your chowder.
Step 3: Make Roux
Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring well to combine and form a paste. Continue to cook the roux for about 2–3 minutes, stirring constantly until it turns lightly golden. This crucial step will help thicken your chowder and create a rich base for your Potato and Sausage Chowder.
Step 4: Add Stock and Rice
Gradually pour in a small amount of the 750 ml chicken or vegetable stock, stirring constantly to blend it with the roux and prevent lumps. Once incorporated, add the remaining stock along with 2 bay leaves and 100g of wild rice. Bring the mixture to a gentle simmer and let it cook for 30 minutes, allowing the flavors to meld together beautifully.
Step 5: Incorporate Potatoes
After 30 minutes, it’s time to add the heart of the chowder! Stir in 3 peeled and cubed potatoes. Allow the chowder to simmer for an additional 15 minutes, stirring occasionally until the potatoes are tender and the wild rice is fully cooked. You should see the chowder thickening and becoming creamy.
Step 6: Finish with Cream
Once the potatoes are cooked through, lower the heat and stir in 375 ml of single cream. Taste your Potato and Sausage Chowder, adjusting with salt and pepper as desired. Warm through for a couple more minutes, then remove from heat and prepare to serve. Garnish with freshly chopped parsley for that extra touch of coziness.
Expert Tips for Potato and Sausage Chowder
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Prevent Sticking: Stir frequently when sautéing the vegetables and sausage to prevent them from sticking to the pan, ensuring a smooth, flavorful base for your chowder.
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Avoid Lumpy Roux: Gradually add the chicken or vegetable stock to the roux while stirring constantly. This helps create a creamy consistency without lumps in your Potato and Sausage Chowder.
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Uniform Potato Cuts: Cut the potatoes into uniform cubes for even cooking. This not only maintains texture but also ensures that every spoonful offers a delightful bite.
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Thicker Chowder: If you prefer a thicker chowder, let it simmer longer to reduce the liquid or blend a portion of the chowder until smooth, then mix it back in for creaminess.
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Customize Flavors: Feel free to tailor the spices or add ingredients like smoked paprika or sharp cheddar to elevate the flavors of your Potato and Sausage Chowder, making it uniquely yours.
Potato and Sausage Chowder: Variations & Substitutions
Feel free to play with this recipe and make it your own; let your taste buds guide your creative flair!
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Cheesy Delight: Top the chowder with sharp cheddar cheese for an indulgent, creamy layer that melts beautifully. This addition brings a rich, savory flavor, enhancing each spoonful’s comfort.
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Smoky Flavor Boost: Incorporate smoked paprika for a deeper flavor profile that packs a punch. It adds a unique twist that’ll impress even the pickiest eaters—perfect for cozy evenings.
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Vegetarian Swap: To make a vegetarian version, simply omit the sausage and replace it with plant-based sausage or hearty mushrooms for umami. This alternative maintains the rich textures while catering to veggie lovers!
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Herb Infusion: Swap dried thyme for fresh herbs like rosemary or parsley for a vibrant, fresh twist. Fresh herbs add brightness, elevating the overall flavor of your chowder like when you use fresh parsley on your Garlic Parmesan Potatoes.
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Spice It Up: Add a pinch of red pepper flakes for those who enjoy a hint of heat. This little kick can transform the dish into a fiery delight, making every bite more exciting.
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Sweet Twist: Substitute the carrots with parsnips for a sweeter and nuttier flavor. The mild sweetness of parsnips pairs beautifully with the savory components of the chowder.
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Gluten-Free Option: Use a gluten-free all-purpose flour or cornstarch in place of regular flour to thicken the chowder. This ensures everyone can enjoy this comforting bowl without worries!
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Rice Variation: Switch out wild rice for quinoa for a different texture and added protein. Quinoa cooks faster and provides a delightful nuttiness, making your chowder unique.
Explore these variations as you create your unforgettable Potato and Sausage Chowder! Each twist offers new layers of appeal, ensuring it’s a dish you’ll return to time and again.
What to Serve with Potato and Sausage Chowder?
Enhance your dining experience by pairing this chowder with delightful accompaniments that complement its rich, hearty flavors.
- Crusty Bread: Perfect for dipping, the crunchy exterior and soft interior make each bite a joy alongside the chowder.
- Garden Salad: A light, fresh salad with crisp greens balances the chowder’s creaminess while providing a vibrant touch. Consider adding citrus vinaigrette for an added zing.
- Roasted Vegetables: Caramelized flavors from roasted root vegetables enhance the rustic appeal, offering a sweet contrast to the savory chowder.
- Cheesy Garlic Bread: Flavorful and indulgent, this keeps the comfort theme alive, inviting everyone to savor every bite.
- Pickle Platter: Tangy and crunchy, a selection of pickles adds a delightful contrast that brightens up the overall meal.
- Herbed Rice: A side of fluffy rice seasoned with fresh herbs complements the chowder’s texture and richness, tying the meal together beautifully.
- Apple Crisp: For dessert, this warm, sweet treat balances the savory notes of the chowder, leaving a comforting end to the meal.
- Cold Brewed Iced Tea: Refreshing and lightly sweetened, it cleanses the palate without overpowering the flavors of your hearty chowder.
- Craft Beer: A light, crisp lager or a hoppy pale ale pairs wonderfully, enhancing the overall enjoyment and bringing out the chowder’s depth.
Make Ahead Options
This Potato and Sausage Chowder is perfect for meal prep enthusiasts! You can sauté the sausage and vegetables up to 24 hours in advance, then refrigerate them in an airtight container to maintain their freshness. Additionally, you can prepare the roux by mixing the flour and sautéed ingredients ahead of time. When you’re ready to enjoy the chowder, simply reheat the mixture, add the chicken or vegetable stock, bay leaves, wild rice, and cubed potatoes, simmering until tender. Finally, stir in the cream just before serving to ensure the chowder remains creamy and delicious. By prepping ahead, you’ll save valuable time on those busy weeknights, allowing you to savor each delightful spoonful!
How to Store and Freeze Potato and Sausage Chowder
Fridge: Store your chowder in an airtight container for up to 3-4 days. It’s best to let it cool completely before sealing to maintain freshness.
Freezer: For longer storage, you can freeze the chowder for up to 2 months. Pour it into freezer-safe containers, leaving some space for expansion.
Reheating: When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop. Add a splash of broth or milk to restore its creamy texture.
Tip: Avoid freezing if you’ve added cream, as it can separate. Instead, consider adding cream right before serving for the best texture!
Potato and Sausage Chowder Recipe FAQs
How do I select the perfect potatoes for my chowder?
Absolutely! For the best results, I recommend using Yukon Gold potatoes. They have a naturally creamy texture that enhances your chowder. Look for firm potatoes without dark spots or blemishes. If you’re in a pinch, russet potatoes can also work well, but they may break down a bit more.
What’s the best way to store leftover Potato and Sausage Chowder?
Very! You can store your chowder in an airtight container in the refrigerator for up to 3-4 days. Be sure to let it cool completely before sealing to help retain its delicious flavors. When reheating, you might want to add a splash of broth or milk to restore its creamy consistency.
Can I freeze Potato and Sausage Chowder?
Absolutely! You can freeze your chowder for up to 2 months, making it perfect for meal prep. Pour the cooled chowder into freezer-safe containers, leaving a little space at the top to allow for expansion. To reheat, thaw it overnight in the refrigerator and then gently warm it up on the stovetop, adding a bit of broth to help bring back its creamy texture.
What if my chowder turns out too thick?
No worries at all! If your chowder becomes thicker than you’d like, simply add more stock or water to loosen it up. Stir well over low heat until you reach your desired consistency. If you want to enhance the flavors without losing creaminess, consider blending a small portion of the chowder and mixing it back in.
Can I make this chowder vegetarian-friendly?
Yes, you can! For a vegetarian version, simply omit the sausage and replace it with plant-based sausage or a mix of hearty mushrooms for that umami flavor. You might also want to boost the vegetable content by adding more celery and carrots. Enjoy customizing your chowder to suit your dietary preferences!
Is this chowder safe for pets to consume?
While the ingredients in Potato and Sausage Chowder are wholesome, many are not suitable for pets. Onions and garlic, for instance, can be toxic to dogs and cats. It’s best to keep this dish for human enjoyment only and stick with pet-friendly treats for your furry friends!
Cozy Potato and Sausage Chowder for Ultimate Comfort Nights
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Crumble the sausages into the pot and cook for about 8–10 minutes, stirring occasionally, until they're golden brown and fully cooked. Transfer the sausages to a plate, leaving the rendered fat in the pot.
- In the same pot, add the chopped onion, sliced celery, and carrots. Sauté them over low heat for 10 minutes, stirring occasionally, until they soften and the onion becomes translucent. Add the minced garlic and dried thyme, cooking for an additional 30 seconds.
- Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring well to combine and form a paste. Cook the roux for about 2–3 minutes, stirring constantly until it turns lightly golden.
- Gradually pour in a small amount of the stock, stirring constantly to blend it with the roux and prevent lumps. Once incorporated, add the remaining stock along with 2 bay leaves and 100g of wild rice. Bring to a gentle simmer and let it cook for 30 minutes.
- After 30 minutes, stir in 3 peeled and cubed potatoes. Allow the chowder to simmer for an additional 15 minutes, stirring occasionally until the potatoes are tender and the wild rice is fully cooked.
- Once the potatoes are cooked through, lower the heat and stir in 375 ml of single cream. Adjust with salt and pepper as desired, warm through, then remove from heat and prepare to serve.
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